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Mom's Chicken Noodle Soup |
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Serves: 4 Print this RecipeMarlene Doolittle, Story City, Iowa 1 broiler-fryer chicken (2 to 3 pounds), cut up 2 quarts water 1 onion, chopped 2 chicken bouillon cubes 2 ribs celery, diced 2 carrots, diced 2 medium potatoes, peeled and cubed 1-1/2 cups fresh or frozen cut green beans 1 teaspoon salt 1/4 teaspoon pepper NOODLES: 1 cup all-purpose flour 1 egg, beaten 1/2 teaspoon salt 1 teaspoon butter or margarine, softened 1/4 teaspoon baking powder 2 to 3 tablespoons milk In a large kettle, cook chicken in water. Cool broth and skim off fat. Skin and bone chicken and cut into bite-size pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. Meanwhile, for noodles, place flour on a bread board or countertop and make a well in the center. In a small bowl, stir together remaining ingredients; pour into well. Working the mixture with your hands, fold flour into wet ingredients until dough can be rolled into a ball. Knead for 5-6 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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